The Gardens at Iford Manor were designed by Harold Peto. Harold Peto was strongly influenced by Italian gardens he had visited. I adore anything Italian. Therefore, I love the gardens at Iford Manor. Luckily for me Iford Manor is literally down the road.
I took some pictures on Easter Sunday, so around a month ago. Here are some of the best, it’s the easiest place to photograph, picturesque barely covers it but the light was as flat as a mill-pond so I’ve done what I can in Photoshop.
First off the architectural ones:
I like the strange leaded lights and the shadow the branch produces
Loving the Loggia
The overriding smell was that of wild garlic that grew in such abundance that it flowed like a river in places and so that got me thinking about risotto as a perfect use for it.
Both wild garlic leaves or wet garlic which is like a giant spring onion can be used in following recipe and the flavour is subtle here not punchy, sharp and leaving you reaching for the mints.
Butternut Squash and Garlic Risotto (serves 2)
As is usual with these things begin by bringing 600ml of vegetable stock (use a stock cube) to simmering point in a saucepan on the back of the hob and then fry off a small to medium finely chopped onion in a large heavy bottomed saucepan with a couple of tablespoons of olive oil. Once transparent, add a sliced wet garlic bulb (prepare as you would a spring onion) if using and a finely chopped stick of celery. Stir that around for a minute or two and then add 200g of Arborio or Carnaroli risotto rice and stir again to coat the rice with the oil. Add a slug of white wine if you wish and then begin adding a ladle full or two of stock and stir regularly as the liquid is absorbed. Add half a chopped medium-sized butternut squash and some more stock and keep stirring regularly again until the liquid is absorbed. Continue adding stock and stir repeatedly for 10 – 15 minutes until the rice is almost tender. If using wild garlic leaves, you will need a good handful, washed and roughly chopped, add these now and allow to wilt. Grate in a little parmesan cheese and a knob of unsalted butter and continue to stir until everything is combined and melted. Check the seasoning and serve in bowls with additional parmesan grated over and a little black pepper.
If you feel you need to make this a little more substantial: chopped bacon can be added with the celery, shredded, cooked chicken towards the end of the stock absorption process (check it is piping hot before serving) or steamed purple sprouting broccoli can be laid on the rice once cooked. A multitude of options to suit.
Back to a few more pictures:
They hold Opera and Jazz concerts here on barmy summer evenings. Idyllic… Check Iford Arts link for details.